Emeril's Shrimp Scampi
Filed under
Seafood
Recipe courtesy Emeril Lagasse. Serve over rice. The file says "shrimp stock, recipe follows" but doesn't include it.
Ingredients
- 2 lb Shrimp, peeled and deveined, tails on
- Salt
- Black pepper, freshly ground
- Olive oil
- 1 Onion, small, thinly sliced
- 2 tbsp Garlic, chopped
- 1 Lemon, juiced
- 1/2 cup White wine
- 1/2 cup Fish stock, shrimp stock
- 2 tbsp Butter, cold
- 2 tbsp Parsley, leaves, chopped
- Lemon, slices, for garnish
- Cooked rice, for serving
Directions
- Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat and lightly coat with oil.
- Quickly saute the shrimp until just starting to turn pink, not cooked through. Set aside.
- Saute the onions until they begin to soften, about 3 minutes, then the garlic 30 seconds. Add the lemon juice, wine and stock and reduce by 2/3, about 5 minutes.
- Return the shrimp and swirl in the butter. Finish with the parsley, check the seasoning, garnish with lemon slices and serve over rice.